Ingredients:
1 Bunch cilantro
1 Bunch Parsley
5 large garlic cloves, minced
3 Roma tomatoes
5 Tbsp Fresh lemon juice
1 Tbsp Tomato Paste + 2 Tbsp water
1/2 Cup Olive oil
1 Whole pickled lemon, finely chopped
1 tsp turmeric powder
1/2 tsp white pepper powder
1/2 tsp ground black pepper
1 tsp roasted cumin powder
1 1/2 tsps California chili powder
pinch of saffron
2 tsp sea salt
Chermoula Sauce
Wash cilantro and parsley leaves well and drain. Place in a food processor and pulse a few times keep the leaves coarse not super fine.
Remove from the food processor and place in a large bowl. Peel the skin of the tomatoes, and chop then place in the food processor. Pulse until they turn into a pure. Place in the bowl with cilantro and parsley. Add fresh lemon juice.
In a small bowl, place tomato paste and water, mix well until it turns watery then place in the large bowl.
Add olive oil and chopped pickled lemons. Add spices: Turmeric, white pepper, black pepper, roasted cumin, California powder (or paprika), saffron and salt. Mix well and set a side.
